Bacon Fat Tortillas
Bacon Fat Tortillas is a easy Tex-Mex recipe that serves 12. 120 calories per serving. Recipe by allthingsbbq on YouTube.
Prep: 1 hr 41 min | Cook: 5 min | Total: 1 hr 56 min
Cost: $11.09 total, $0.92 per serving
Ingredients
- 4 cups All-Purpose Flour (unbleached, sifted)
- 1 tablespoon Kosher Sea Salt (fine kosher salt)
- 0.5 cup Bacon Fat (rendered, melted; can substitute duck fat, beef tallow, or lard)
- 1.5 cups Water (hot tap water, about 120°F (49°C))
Instructions
Melt the Bacon Fat
Combine ½ cup rendered bacon fat with the hot water in the mixing bowl and stir until the fat is fully melted.
Time: PT2M
Mix Dry Ingredients
Add 4 cups (600 g) sifted all‑purpose flour and 1 Tbsp kosher sea salt to the bowl and stir to distribute evenly.
Time: PT2M
Combine Wet and Dry
Pour the melted fat‑water mixture into the flour mixture all at once. Stir with a spoon or spatula until a shaggy dough forms with no dry patches.
Time: PT5M
First Autolyse Rest
Cover the bowl with a damp towel or plastic wrap and let the dough rest for 10 minutes. This allows the flour to hydrate and gluten to begin forming.
Time: PT10M
Light Knead #1
After the rest, turn the dough onto a lightly floured surface and knead gently for about 2 minutes until it becomes a bit smoother.
Time: PT2M
Second Autolyse Rest
Cover the dough again and let it rest for another 10 minutes.
Time: PT10M
Light Knead #2
Give the dough another brief knead (≈2 minutes) to bring it together.
Time: PT2M
Final Rest
Cover and let the dough rest for 35 minutes. This final rest makes the dough easy to shape.
Time: PT35M
Portion the Dough
Using a digital scale, divide the dough into 50‑gram portions (about 12 balls). Roll each ball into a smooth sphere and place on a sheet pan.
Time: PT5M
Ball Rest
Cover the dough balls with a damp towel and let them rest for 15 minutes so they relax before rolling.
Time: PT15M
Roll Out Tortillas
On a well‑floured surface, roll each ball with a rolling pin into a thin circle (≈6‑8 inches). Dust off excess flour with a pastry brush or bench scraper.
Time: PT15M
Cook Tortillas
Heat a cast‑iron skillet over medium‑high heat (≈375°F/190°C). Cook each tortilla for about 10 seconds per side, until light brown spots appear and the surface becomes translucent with small air pockets.
Time: PT5M
Temperature: 375°F
Keep Warm
Transfer cooked tortillas to a clean kitchen towel, fold loosely, and keep warm while you finish the batch.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 18 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains pork, Not vegan, Not vegetarian
Allergens: Wheat (gluten), Pork (bacon fat)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bleached All-Purpose Flour, Bread Flour (will be slightly chewier)
- Instead of Kosher Sea Salt: Table Salt, Sea Salt
- Instead of Bacon Fat: Duck Fat, Beef Tallow, Lard
- Instead of Water: Warm Milk, Warm broth
Equipment Needed
- Mixing Bowl
- Digital Scale
- Rolling Pin
- Cast Iron Skillet
- Bench Scraper / Dough Cutter
- Pastry Brush (optional)
- Stove
Critical Steps — Do Not Skip
- Melt the bacon fat completely before mixing.
- Observe the two 10‑minute autolyse rests for gluten development.
- Roll the tortillas thin and even for proper puffing.
- Cook each side only ~10 seconds at 375°F to avoid drying.
Chef Tips from the Video
- Using hot tap water (≈120°F) speeds up gluten development without activating yeast.
- Bacon fat adds a subtle smoky flavor; duck fat works for a richer taste.
- A cast‑iron skillet retains heat evenly, giving the best quick puff and browning.
Troubleshooting
Dough is too dry and cracks when shaping.
Add a tablespoon of warm water at a time, kneading gently until the dough comes together.
Tortillas tear during cooking.
Make sure the dough has rested enough; under‑rested dough is brittle. Also, keep the skillet hot enough so the surface sets quickly.
Tortillas are tough and not pliable.
Do not over‑knead and ensure the autolyse rests are completed. Using hot water and enough fat keeps the crumb tender.
Storage
Refrigerator: Place in an airtight container; up to 3 days.
Freezer: Separate with parchment and freeze; up to 2 months.
Room temperature: Best within 24 hours if kept covered.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead; keep covered in the fridge and let come to room temperature before rolling.
- Cooked tortillas freeze well; stack with parchment and store in a zip‑top bag.
Frequently Asked Questions
What is the cultural significance and history of bacon fat flour tortillas in Tex‑Mex cuisine?
While traditional flour tortillas are a staple of Northern Mexican and Tex‑Mex cooking, using rendered bacon fat is a modern twist that reflects the barbecue culture of the American South and Texas, where leftover bacon grease is prized for adding smoky depth to everyday staples.
How does the use of bacon fat change the flavor profile compared to classic lard or oil tortillas?
Bacon fat imparts a distinct smoky, porky aroma that is richer than neutral oils and slightly sweeter than plain lard, giving the tortilla a subtle meat‑forward taste that pairs especially well with grilled meats and BBQ fillings.
What traditional regional variations of flour tortillas exist within Mexican and Tex‑Mex cuisine?
In Northern Mexico, flour tortillas are often made with lard and a pinch of baking powder for softness. In Texas, many cooks add bacon or pork fat for extra flavor, and some border‑state recipes incorporate a touch of masa harina for texture.
On what occasions are homemade flour tortillas traditionally served in Tex‑Mex culture?
Homemade tortillas are a centerpiece at family gatherings, taco nights, and BBQ cook‑outs. They are also featured in celebrations such as Cinco de Mayo and local festivals where fresh, hand‑made tortillas showcase culinary pride.
What other Tex‑Mex dishes pair especially well with bacon fat flour tortillas?
These tortillas shine with carne asada, grilled chicken fajitas, pork carnitas, and smoky BBQ brisket tacos. Their rich flavor also complements bean‑and‑cheese quesadillas and breakfast burritos with eggs and chorizo.
What makes bacon fat flour tortillas special or unique in the broader Tex‑Mex cuisine?
The use of rendered bacon fat adds a layer of smoky, pork‑derived richness that is not present in standard flour tortillas, creating a bridge between classic Mexican staples and Southern BBQ traditions.
What are the most common mistakes to avoid when making bacon fat flour tortillas?
Common errors include over‑kneading the dough, skipping the autolyse rests, using water that’s too cold (which prevents the fat from fully integrating), and cooking the tortillas too long, which makes them stiff.
Why does this recipe use an autolyse rest instead of traditional kneading?
The autolyse allows the flour to fully hydrate and the gluten to develop naturally, reducing the need for vigorous kneading while producing a softer, more pliable tortilla.
Can I make the dough ahead of time and how should I store it before cooking?
Yes, the dough can be prepared up to 24 hours ahead. Keep it covered in the refrigerator; bring it to room temperature before portioning and rolling to ensure easy handling.
What does the YouTube channel allthingsbbq specialize in?
The YouTube channel allthingsbbq focuses on barbecue techniques, smoke‑infused recipes, and creative ways to use rendered animal fats in everyday cooking, often featuring step‑by‑step tutorials for home cooks.
How does the YouTube channel allthingsbbq's approach to Tex‑Mex cooking differ from other cooking channels?
Allthingsbbq blends classic BBQ flavor foundations—like using bacon fat, duck fat, and beef tallow—with Tex‑Mex staples, offering a smoky twist that isn’t typically found on channels that focus solely on traditional Mexican cuisine.
Last updated: August 28, 2026
